Quick Red Pepper Hummus--with Sesame Oil!

I was 32 when I started cooking; up until then, I just ate. --Julia Child

I wanted to make red pepper hummus but was out of tahini (sesame paste), a crucial ingredient. But, I thought maybe I could substitute sesame oil instead? The hummus turned out great and had a lighter flavor than it usually does...this just may be a winner.

Red Pepper Hummus w/Sesame Oil

1 can garbanzo beans/chick peas, drained

1-2 cloves garlic, minced

2 TBS olive oil

2 TBS sesame oil

2 TBS lemon juice

3/4 cup roasted red peppers, drained and diced

1/2 tsp kosher salt

A couple cranks of fresh ground pepper

To Do: Throw everything into a food processor and process until smooth. Add water if too thick/dry. Enjoy!

I had some falafel in the fridge that I picked up from the "to-go" section of our grocery store, so I heated them through and then gently smashed a couple in a pita with a dollop of the hummus, a bit of ranch dressing, some thin sliced cucumber and lettuce. Yum!

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About Me

I'm a petite but powerful marketing maven who should have gone to culinary school. Or moved to France. When I'm not at my day job in NYC, I spend most of my time in the kitchen coming up with creative cookery ideas. There is usually a mess involved. (Hence the GourMESS title.)

Cookery Experience

For six months in 2010, I taught myself the French Culinary Institute's official textbook, The Fundamental Techniques of Classic Cuisine, and prepared (and blogged about) every demonstration in the course.

On Making a Mess of Things

“I would far prefer to have things happen as they naturally do, such as the mousse refusing to leave the mold, the potatoes sticking to the skillet, the apple charlotte slowly collapsing. One of the secrets of cooking is to learn to correct something if you can, and bear with it if you cannot.” ― Julia Child